Mango Pudding

It is mango season ! When we saw mango prices at Sheng Shiong dropped from $1.50 to $0.35 each, we decided to buy a handful to make mango pudding.

Mango pudding is very easy to make. There are different recipes for mango pudding on the net, wth the common ingredient being agar-agar and fresh mango. Some recipes include 1 whole egg, while others exclude it; some use santan, especially recipes from ASEAN countries, while north-asian recipes exclude coconut milk and instead rely on evaporated milk, fresh milk or cream for a richer flavor.

After reading the recipes, here's my own:

agar-agar (gelatin) 10 gm
2 cups water
3/4 cup evaporated milk + 1/4 cup fresh milk
2 ripe mangos, mashed
9 tbl sugar
Little bit salt

1 - Dissolve the 10-gm agar-agar strips in 2 cups hot water over a medium flame.

2 - Lightly beat the egg and add evaporated milk and fresh milk.

3 - Stir the mixture into the dissolved agar-agar and simmer but not boil.

4 - Add the sugar and a little bit salt (optional).

5 - Fill upto half the cup-molds or any glass dish with the hot mixture.

6 - Spoon 1 tbl mango mash into each cup-mold.

6 - Add the rest of the mango mash into the hot mixture in the pot, and stir to mix.

7 - Fill up the cup-mold to the brim with the mango-agar mixture.

8 - Let the cup-molds cool and cover with cling wrap.

9 - Keep in the fridge for 8 hr for the pudding to set and the flavor to develop.

Enjoy, garnish with a sprigof cilantro and a wedge of kiwi fruit, mandarin orange or lemon.

Verdict - delicious, aroi, masarub, enak !!

ADDENDUM: A and I agreed the agar-agar should be reduced to half the recommended amount i.e. from 10-gm to 5-gm or the amount of water doubled. That will produce a much softer jelly-like consistency. Yes - we'll do that next time!